4
4 skinless, boneless chicken breasts
2 tsp butter
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/2 cup dry white wine, or apple juice
2 tbsp maple syrup
1/3 cup chopped fresh dill, or 1 tsp dried dill
Trim any fat from chicken. Melt butter in a large frying pan set over medium-high heat. When bubbly, add chicken. Sprinkle with salt and pepper. Cook until golden brown, from 2 to 3 minutes per side.
Pour wine and maple syrup into pan around chicken. Using a wooden spoon, scrape up any brown bits from bottom of pan. Cover and reduce heat to medium-low. Continue to cook chicken, turning halfway through, until it feels springy when pressed, from 8 to 10 more minutes. Remove chicken to a serving platter. Cover with a tent of foil to keep warm. Stir dill into sauce in pan. Increase heat to medium-high and boil sauce, stirring constantly, until it thickens slightly, from 2 to 3 minutes. Pour sauce over chicken and serve immediately. Delicious with green beans and mashed potatoes.
Calories 201, Protein 30.5g, Carbohydrates 6.6g, Fat 4.1g, Sodium 240mg.
Maple syrup and flecks of dill lend a sweet but fresh touch to this quick, sautéed chicken dinner.